Rougeot La Monatine
$76.99
In the center of Meursault village, Pierre-Henri Rougeot has been quietly producing impeccable, minimal intervention, low-sulfur wines since he returned to the family domaine in 2010. The 18th century stone cellar was originally built for the Hospices de Beaune to press fruit from the adjacent orchards, and was purchased Pierre-Henri’s great-great-grandfather in the 19th century. Today, the orchards have been transformed into an elegant garden and stamp-sized monopole vineyard, and the cellar has been renovated to comfortably hold two vintages from Rougeot’s 13 hectares of vines in and around Meursault.
Pierre-Henri’s experience traveling throughout France gives him a unique vision that hews strongly to Burgundian tradition, marked by a soft touch inspired by the vins natures made by his friends in Saumur, Cahors, and beyond. Today, the Rougeot vineyards are farmed organically, and Pierre-Henri’s minimal sulfur vinification effortlessly balances a natural wine approach with traditional Burgundian technique to create wines with energy and balance.
While all of the wines are vinified sans soufre, each barrel is tasted regularly throughout élevage. Small amounts of SO2 are added when needed to individual barrels. When possible, Rougeot keeps each barrel completely sans soufre and bottles it under the alternate diagonal stripe label, though these quantities are always very limited for the village and premier cru wines.
Rougeot Grandes Gouttes
$76.99
In the center of Meursault village, Pierre-Henri Rougeot has been quietly producing impeccable, minimal intervention, low-sulfur wines since he returned to the family domaine in 2010. The 18th century stone cellar was originally built for the Hospices de Beaune to press fruit from the adjacent orchards, and was purchased Pierre-Henri’s great-great-grandfather in the 19th century. Today, the orchards have been transformed into an elegant garden and stamp-sized monopole vineyard, and the cellar has been renovated to comfortably hold two vintages from Rougeot’s 13 hectares of vines in and around Meursault.
Pierre-Henri’s experience traveling throughout France gives him a unique vision that hews strongly to Burgundian tradition, marked by a soft touch inspired by the vins natures made by his friends in Saumur, Cahors, and beyond. Today, the Rougeot vineyards are farmed organically, and Pierre-Henri’s minimal sulfur vinification effortlessly balances a natural wine approach with traditional Burgundian technique to create wines with energy and balance.
While all of the wines are vinified sans soufre, each barrel is tasted regularly throughout élevage. Small amounts of SO2 are added when needed to individual barrels. When possible, Rougeot keeps each barrel completely sans soufre and bottles it under the alternate diagonal stripe label, though these quantities are always very limited for the village and premier cru wines.
Tokaj Classic Mad Furmint Da Capo
$30.99
Tokaj Classic was founded by a group of classical musicians who were well traveled and had tasted a variety of wines from different countries before coming to the unanimous conclusion that Tokaj was a diamond in the rough, just waiting to be polished. In the historic village of Mád, the musicians refurbished an old estate and acquired vineyards in the historical prime locations of Királyhegy (King’s Mountain), and Betsek, formerly owned by the Hungarian nobility. It was a region with a wine growing history dating back over 400 years. The musicians found that handling grapes and wine is comparable to teaching students of music. Just as musical talent in students is recognized and promoted, so is the redundant growth of grapes contained and shaped, their character noted. As in music, attention is paid to the slightest detail, and new interpretations are always sought. Each vintage becomes its own composition, maintaining its individual character.
Glup Chenin Blanc
$30.99
Sourced from vineyards in the Maule Valley, this is the only Chenin Blanc made in Chile. It is a pure expression of the terroir, with an amazing richness and intensity. Grapes are hand-harvested early morning at 23.5 balling. Oxidative style winemaking during the processing of the grapes. A portion of the grapes are naturally skin fermented in clay pots known as Amphora. The wine remains on skins in the Amphora for one month. The other portion is fermented as clean juice in stainless steel tanks and blended later with Amphora wine. Natural winemaking where there is minimal intervention – No stabilization, fining or filtration.
Morey Coffinet Chassagne Montrachet
$123.99
The Domaine Morey-Coffinet, resulting from the meeting of the vines of two tutelary figures of Chassagne-Montrachet, Marc Morey and Fernand Coffinet, has today an impressive wine-making heritage, grouping several of the best soils of the famous municipality of the Golden Triangle from the Côte de Beaune: In Cailleret, La Romanée, Blanchot-Dessus, Dent de Chien in Chassagne, the mythical Pucelles in Puligny … without forgetting, of course, the famous Grand Cru Bâtard-Montrachet. Thibault Morey and his father Michel have committed the conversion into Bio of the 5.5 hectares planted with Chardonnay and 3 Ha of Pinot Noir (certified in 2018), vines that were already grown in the fight against aging since the beginning of the 2000s. They do not stop there because, along with some friends, they have also adopted the principles of bio-dynamism.
They are precise, and rigorous wines.
AF Gos Bourgogne Haute Cotes d Nuis
$66.99
Domaine A.F. GROS is a vineyard located in Burgundy, in Pommard, which was founded by Anne-Françoise GROS. The creation of the estate dates back to 1988.b François PARENT, originally from Pommard, is Anne-Françoise's husband. He has been the winemaker of the Domaine's wines since its creation. His know-how and reputation are recognized worldwide and his wines are a perfect expression of Chardonnay and Pinot Noir, a unique combination of elegance and depth. Today, two of their three children work on the Domaine, Caroline, and Mathias. The brother and sister share the winemaking, and the other the management, development, and marketing of the domaine's wines.
Roland Lavantureux Chablis
$58.99
This family began their adventure in Chablis as growers but that changed in 1979. Marine and Gervais began to sell the wines from the domaine in “feuilettes” (132-litre barrels, typical of Chablis) in Auxerre and Paris. Roland Lavanurteux was the first to bottle the wines in 1979 and it was at that moment that he gave his name to the domaine. Together with Brigitte, their parents then expanded the domaine from 5 hectares to 20 hectares and continued to develop the business in France and abroad. Since 2010, Arnaud and David have continued to write the domaine’s history with the enlargement of the cellar in 2012 in anticipation of the domaine’s new projects: Taking the reins of another family domaine (created by our maternal grandparents) in Bourgogne Epineul and Bourgogne Tonnerre. The first bottles from the 50+ year old vines were produced in 2020. They have also acquired new parcels in Chablis, notably in Chablis Premier Cru Vau de Vey.
Unico Zelo Gewurztraminer
$35.99
Unico Zelo champions Australian culture with playful, sustainable wines crafted from drought-resistant grapes for easy enjoyment and a fresh perspective on Australian wine. Bursting with ideas, they found a tiny spot at the Old Woollen Mills in the Lobethal - in the heart of the northern Adelaide Hills. Their winery was completed in 2021 and they purchased some vineyard land in 2022 (they were purchasing most of their grapes from other growers). The wines are naturally made and generally delicious.
Dr. Loosen Wehlener Sonnenuhr Riesling
$55.99
Dr Loosen has been in the same family for more than 200 years and its present guardian, Ernst Loosen, is one of the great characters of the wine world. He assumed ownership of the estate in 1988 and immediately realised that with ungrafted vines averaging 70 years of age, in some of Germany's best-rated vineyards, gave him the raw materials to create stunningly intense, world-class wines. To achieve this, he dramatically reduced his crop size and stopped all chemical fertilization, preferring only moderate use of organic fertilizers. And, most importantly, he turned to gentler cellar practices that allowed the wine to develop its full potential with a minimum of handling and technological meddling.
The "Sundial of Wehlen" is one of the greatest vineyards in the Middle Mosel. The soil is almost nothing but broken shards of blue Devonian slate, which gives a lively minerality to the wines. Citrus and white peach flavours predominate when the wines are young, turning to a pure expression of the mineral soil as they age. 100% Riesling from vines of more than 100 years of age. Fermented with indigenous yeast in a 3,000-litre, neutral oak, cask; matured on the full lees for 12 months; no bâtonnage.